- 2/3 cup butter, softened
- 1-2/3 cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 2/3 cup baking cacao
- 1-1/4 teaspoons sodium bicarbonate
- 1 teaspoon salt
- 1-1/3 cups milk
- Confectioners' sugar or favorite frosting
- Inside a bowl, cream butter and sugar until fluffy. Add eggs, individually, beating well after each addition. Combine flour, cacao, sodium bicarbonate and salt increase creamed mixture alternately with milk, beating until smooth after each addition. Pour batter right into a greased and floured 13-in. x 9-in. pan.
- Bake at 350 for 35-40 minutes or until cake tests done. Awesome on the wire rack. When cake is awesome, dust with confectioners' sugar or frost together with your favorite frosting. Yield: 12-15 servings.
If Cooking for 2: Freeze unfrosted cake in serving-size portions.
Initially printed as Classic Chocolate Cake in Reminisce Extra June 1993, p47
1 piece: 257 calories, 10g fat (6g saturated fats), 67mg cholesterol, 368mg sodium, 38g carb (23g sugars, 1g fiber), 4g protein.